JP3231709B2 - Service system for restaurants - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a service system for restaurants, and more particularly to a service timing for each menu when a plurality of menus, such as course dishes, are ordered, and the menus are sequentially provided with a certain time interval. .

[0002]

2. Description of the Related Art For example, in course meals such as French and Chinese dishes including a plurality of menus, the course menus are usually not arranged at the same time, but are arranged in order. For French cuisine, soups and appetizers are served first, followed by main dishes, and finally desserts and beverages. When ordering multiple menus not limited to course meals, it is normal to order them together first instead of ordering each menu when you want to eat, so that some menus such as beverages are served after meals I will ask.

[0003] A menu ordered at a customer seat is input using a handy terminal or the like and transmitted to the kitchen. In the kitchen, the order sent was output to a printer or kitchen terminal for each order. This output becomes a cooking instruction.

When multiple order menus are sequentially served,
Conventionally, the attendant monitors the customer and instructs the kitchen to start cooking according to the progress of eating. Alternatively, the cook anticipated the progress of the customer's eating, and began to prepare the next menu to be served at the right time.

[0005]

However, if the customer clerk monitors the customer, the burden of monitoring the customer clerk is increased, and it is not pleasant for the customer watching the eating. Further, if the start timing of cooking depends on the cook's can, the serving timing may not be appropriate in many cases.

It is desirable to sequentially arrange a plurality of ordered menus at appropriate timings in order to improve customer satisfaction, and it should be sufficiently refined as a service provided by restaurants. It is thought,
Traditionally, to provide such services,
The only option was to rely on manual surveillance and cans.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-described problems, and an object of the present invention is to provide an order menu at an appropriate timing when a plurality of menus are sequentially provided at a certain time interval. Accordingly, it is an object of the present invention to provide a service system for restaurants that aims to improve customer satisfaction.

[0008]

In order to achieve the above-mentioned object, a restaurant service system according to the present invention provides a plurality of ordered menus such as course meals in order after a certain time. In a service system in a restaurant that does
Serving order information storage means in which serving order information is set in advance,
The standard cooking time that would normally be required to cook each menu
Would normally cost when customers eat each menu
The menu time preset for each menu
Orders for customers and one or group of customers and their
An order receiving means for receiving evaluation information on the pace of eating, based on the evaluation information and the standard eating time for each order menu.
Calculate the estimated eating time for each order menu required by the customer
And based on the calculated estimated eating time or standard cooking time
Calculate the scheduled serving time for each customer's order menu,
Note based on the calculated serving time and standard cooking time
Cooking start time calculation to calculate the cooking start time for each sentence menu
Issuing means and included in the order information from the order receiving means.
Multiple menus for each table and based on serving order information
In catering to turn, and a cooking instruction means for issuing a cooking instruction by displaying the cooking instruction display unit together with table information customers who ordered the menu is seated, the note
The sentence receiving means further includes correction evaluation information for correcting the evaluation information.
And the cooking start time calculating means may determine that the order has been received.
The customer in question reflects the correction evaluation information received by the reception unit.
The expected eating time for each order menu is calculated .

[0009] In addition, the cooking of the menu ordered by the customer is
Flag information indicating that fact is added to the completed menu.
Means for storing in association with each other, and calculating the cooking start time
The means is modified by the order receiving means after the cooking start time is calculated.
When the evaluation information is received, the modified evaluation information is
To reflect the expected eating time for each uncooked order menu.
Calculate, recalculate serving time, recalculate cooking start time
Is to be calculated .

Further , the cooking start time calculating means includes
Of the menus ordered by the customer, those served at the same time
Same for each menu set in the serving order information as
The scheduled serving time is calculated based on the scheduled serving time.
By reducing the standard cooking time for each menu,
This is to calculate the cooking start time of the menu .

[0011] The cooking start time calculation means may include an evaluation
The coefficient set in advance corresponding to the information is the standard eating time
Estimated eating time for each order menu by riding
It is to be calculated .

[0012] Further, the order receiving means may include correction evaluation information.
As a coefficient set in advance corresponding to the evaluation information.
Receiving the correction information, the cooking start time calculating means
After correcting the coefficient by the correction information, the standard eating time
The expected eating time is calculated by multiplying .

[0013] Further , the cooking start time calculating means may include:
The structure of the customer attached to the table received by the order receiving means
The customer information to be represented is used as evaluation information .

[0014]

Preferred embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is a block diagram showing one embodiment of a service system for restaurants according to the present invention. The present system includes a handy terminal 10 which is carried by a seat clerk at a restaurant seat and receives input order information and the like.
And a cooking instruction device 20 installed in the kitchen of the restaurant. Since the number of handy terminals 10 required by the customer clerk is individually different depending on the number of seats, basically all the handy terminals 10 may have the same configuration. Therefore, FIG. 1 shows only one handy terminal for convenience.

The handy terminal 10 has a communication interface unit 11 for wirelessly communicating the input order information and the like with the cooking instruction device 20 in the kitchen, and input data for inputting and confirming information to be input. , A menu master 13 that stores a list of menus that can be ordered at a restaurant, and a control processing unit 14 that performs control of the above-described configuration in a lump.

The cooking instruction device 20 includes a communication interface unit 21 for performing wireless communication with the handy terminal 10.
A display 22 for cooking instructions as cooking instruction display means for displaying a cooking instruction to the cook, a serving form printer 23 for printing out a serving form to a customer clerk and issuing a serving instruction;
It has a disk device 24 for storing various information for issuing a cooking instruction, and a control processing unit 25 for generating a cooking instruction while performing the above-described control and the like collectively. When menus for cooking in the kitchen are allocated according to places, a cooking instruction display 22 is installed at each place. The cooking instruction device 20 can be realized by a general-purpose computer, and the control processing unit 25 is realized by causing the CPU to execute an application for performing each process described below.

Next, a menu master and a customer type coefficient prepared in advance in the cooking instruction device 20 in the present embodiment will be described.

FIG. 2 is a diagram showing an example of the data structure of the menu master. The menu master stores a list of menus provided at restaurants, and sets a menu code for identifying each menu and a menu name in a pair. Further, "classification", "sub-classification", "standard cooking time", and "standard eating time", which are features of the present embodiment, are set for each menu. “Category” is serving order information for rearranging menus in serving order regardless of order or input order. In the present embodiment, if the values set in the order menu are sorted in ascending order, that is the order in which the menu is provided to the customer. The “sub-classification” further subdivides the “classification” and is serving order information for further arranging menus in the same “classification” in the serving order. The same "classification" or "sub-classification" is designated for menus to be served at the same time. The “standard cooking time” is set to a cooking time that would normally be required for a standard cook to cook the menu. However, when the person in charge of cooking of each menu is specified, setting the time required for the cook to normally cook can calculate the accurate serving timing. The "standard eating time" is set to a time that would normally be required when a standard customer eats each menu. The menu master further includes a cooking instruction display 22 for displaying the menu.
Is set, but is omitted because it is not a feature of the present embodiment. In addition, Handy Terminal 10
Is assumed to have the same data configuration as the menu master in the cooking instruction device 20, but the menu name is displayed on the display panel 12 in the handy terminal 10 as will be apparent from the processing described later. Since it is only used to set a menu code in order information to be transmitted to the cooking instructing device 20 or the order information transmitted to the cooking instruction device 20, it is sufficient that the correspondence between the menu code and the menu name is included at least.

FIG. 3 is a diagram showing an example of the setting contents of the customer type coefficient in the present embodiment. In the menu master, "standard eating time", that is, an estimated time required for eating a standard customer, is set. However, it is considered that the actual eating time varies depending on individuals or group configurations. Therefore, in the present embodiment, coefficients are assigned in advance in accordance with customer groups such as couples, young men, and the like, and the coefficients specified according to the customer group to be ordered are calculated as standard eating time, which is an expected value of standard eating time. To improve the accuracy of the estimated eating time.

A feature of the present embodiment is that when a plurality of ordered menus are sequentially provided with a certain time interval, a cooking instruction display is provided to optimize the serving timing as much as possible. The order menu to be cooked displayed at 22 is displayed for each table and in the order of serving. By starting cooking at a timing notified by changing the display color, the menu can be arranged at an appropriate timing. Thereby, customer satisfaction can be improved.

Next, the operation of this embodiment will be described with reference to some flowcharts.

First, the order receiving process performed using the handy terminal 10 will be described with reference to the flowchart shown in FIG.

When a customer enters the store and takes a seat, the customer clerk accepts an order from the customer. At this time, the handy terminal 10 receives the table number, the number of customers and the number of customers entered by the customer clerk together with the order from the customer (step 101). And handy terminal 10
The control processing unit 14 generates order basic information and order information based on the input order and the like, and recognizes that the transmission key provided in the And transmits it wirelessly to the cooking instruction device 20 in the kitchen (step 103). 5 and 6 show examples of the data structure of the information to be transmitted.

FIG. 5 shows basic order information, which is generated and transmitted when a customer enters a store. The order basic information includes an order number for identifying each order, the number of a table on which the ordered customer is seated, customer layer information determined by a clerk looking at the customer, and order time. Figure 3
May be provided in the handy terminal 10 to display the customer type on the display panel 12 so that the customer type can be selected from the displayed customer type. In the present embodiment, customer segment information is used as evaluation information on the pace of eating for the standard eating time of the customer. The order time is the time when the order is received. Actually, the control information is added by the control processing unit 34 at the time of transmission, so it is strictly the transmission time of the order information, but in the present embodiment, it is also used as the time when the customer enters the store.

FIG. 6 shows order information (order information), which includes the order details of the customer. That is, the order information includes the menu code and the quantity of the menu ordered by the customer corresponding to the table number. At the time of additional order, only order information including the table number is sent to the kitchen.

Next, based on order basic information and order information relating to a new order sent from the handy terminal 10, various information used for a cooking instruction performed in the kitchen is set. This information setting process will be described with reference to the flowchart shown in FIG.

The control processing unit 25 of the cooking instruction device 20 receives the information sent from the handy terminal 10 via the communication interface unit 21 (step 21).
0), generate order detail information (step 22)
0). This order detail information will be described with reference to FIG.

The order detail information is generated for each table number included in the received order basic information, and includes “menu code”, “menu name”, “quantity”, “classification”, “subclassification”, “standard It includes “cooking time”, “eating time”, “cooking start time”, and “current situation”. "Menu code" and "quantity" are data included in the received order information, and include "menu name", "classification", "sub-classification", and "standard cooking time".
Is data extracted from the menu master using the menu code of the received order information as a key. “Eating time” is obtained by multiplying the standard eating time extracted using the menu code as a key by a coefficient extracted from the customer type coefficient shown in FIG. 3 using the customer demographic information included in the basic order information as a key. Set the time obtained. For example, when the customer demographic information is a couple, the coefficient is 1.2.
If the standard eating time of the order menu is 5 minutes, the eating time set in the order details information is 6 minutes (= 5 minutes × 1.2). In this example, we expect that couples will eat longer than normal. “Current status” is information indicating the current cooking status of each menu, and “uncooked”, “instructing cooking”, and “cooking completed” are set. All "uncooked" for new orders
It is. The “cooking start time” is data set by a process described later, and will be described at that time. The above information is set in advance for each menu. The menus registered in the order detail information are sorted in ascending order based on the classification, and are sorted in ascending order based on the sub-classification in the same classification. By sorting, it is rearranged in the order of serving.

Subsequently, the control processing unit 25 generates scheduled serving time information for each category (step 230). The generated scheduled serving time information will be described with reference to FIG.

The scheduled serving time information for each category is generated for each table number included in the received basic order information, and includes "classification", "scheduled serving time", and "fixed flag". “Classification” is set by extracting the classification set in the order detail information. When setting up, maintain the serving order. In the order detail information, it is convenient to sort for display on the cooking instruction display 22. However, in this category-based serving scheduled time information, the scheduled serving time is determined, and thus the cooking start time is set. Since it is necessary to issue a cooking instruction, it is indispensable to sort in the order of serving to prevent the processing from becoming complicated. "Fixed flag"
Is flag information that is set when a menu belonging to the category is served. Here, the completion of the cooking is regarded as the completion of the serving, and set when the cooking is completed and the “current situation” of the order details information is set to the completion of the cooking according to the operation of the cook. "Scheduled serving time" is a time indicating when to serve the menu included in the classification,
Menus included in the same category will be served at the same time even if they are different menus. The setting process of the scheduled serving time will be described with reference to the flowchart shown in FIG.

First, a time serving as a reference for calculating the scheduled serving time is found. This is done by sequentially searching from the smallest category in the scheduled serving time information for each category to find the first category for which the confirmation flag is not set (step 231). At the time of accepting a new order, since no menu is provided, the finalization flag is not set for any classification. Therefore, the smallest classification in the table-by-category scheduled time information is the classification that corresponds (step 232). In this case, the reference time for calculating the scheduled serving time is set as the current time. Then, the menu of the maximum standard cooking time among the order menus included in the classification is searched from the order details information (step 233). In the example shown in FIG. 8, the menu with the maximum standard cooking time among the menus included in the minimum category 1 is potage, and the standard cooking time is 15 minutes. Assuming that the current time is 19:00, the time when the potage can be served is 19:15 at the earliest. That is,
The shortest time for simultaneously serving all the menus included in the category 1 (all the menus that are the same if the different sub-categories are set and the sub-category is the same) to the customers in the same table is 19 It is 15 minutes. This time is set as the scheduled serving time of the category (step 23).
4). Then, the following processing is performed until there is no class in which the scheduled serving time is not set after the relevant class (steps 235 and 236).

The classifications to be processed for the second and subsequent times are not the minimum classifications in the scheduled serving time information for each classification (step 232). In this case, the scheduled serving time of the immediately preceding category is set as the reference time. Menus included in the immediately preceding category are served at the same time, but not all menus are the same, so the time to finish eating may vary depending on the menus provided. For example,
The eating time of onion soup and potage included in category 1 in the order details information is 5 minutes and 10 minutes, respectively.
Minutes, even if onion soup and potage are served at the table at the same time, the time to finish eating will be different. Assuming such a case, after all the customers in the table have finished eating the menu (onion soup, potage, etc. of category 1) included in the immediately preceding category, serve the menu included in the next category to be provided. This is considered to be the optimal timing for service. It is also considered favorable for customers. Therefore, the largest order menu in the
A menu for eating time is retrieved from the order details information (step 237). Then, the time obtained by adding the maximum eating time to the scheduled serving time of the immediately preceding category is set as the scheduled serving time of the category (step 238).

When the scheduled serving time of each category is determined in step 230 of FIG. 7, the control processing unit 25 sets "cooking start time" which has not been set in the order detail information in step 240. This can be calculated by subtracting the standard cooking time of each menu from the scheduled serving time of each category. In other words, if menu cooking is started from the calculated cooking start time, cooking of menus included in the same category will end at the scheduled serving time for all menus irrespective of the difference in the menus, so that the menus are served at the same time. You can do it.

When various information is set as described above, a cooking instruction is displayed on the cooking instruction display 22 based on the information. Here, the cooking instruction display 22 shown in FIG. The outline of the cooking instruction will be described while explaining the screen example.

The cooking instruction display 22 displays a table number, customer segment information, a store entry time, order details, quantity, and a cooking completion time. The present embodiment is characterized in that a cooking instruction is displayed for each table as in this example. In the example of the screen shown in FIG. 11, when the customer is a couple, the gender is displayed together with the customer demographic information because a gender composition can be easily assumed. If gender, adult children, etc. are to be always displayed, they may be input from the handy terminal 10 and included in the basic order information to be transmitted. The entry time indicates the order time set in the basic order information. For the order content and quantity, the menu name and quantity of the order detail information are displayed. This is displayed in the serving order by displaying in the order set in the order detail information. In addition,
The cooking completion time is a time when the cooking is completed. When the menu portion of the cooking instruction display 22 is pressed, the current time at that time is displayed as the cooking completion time. At the time of order reception, nothing is displayed because cooking has not been performed.

In the present embodiment, a cooking instruction is issued to the cook by displaying the ordered menu or the like and changing the display color of the information. For example, when a cooking instruction has not been issued, the menu of unserved meals is displayed in yellow, and when a cooking instruction to start cooking is issued, the corresponding menu is displayed instead of yellow to red, and cooking is completed. Indicates that the corresponding menu is changed from red to blue. of course,
Even if the cooking start time of the order details information is displayed on the screen, it can be a cooking instruction. However, by changing the display mode such as changing the display color, the cook can be easily identified. The setting of the display color or the display mode other than the display color, for example, lighting or blinking, is appropriately set according to the size of the screen of the cooking instruction display 22, the brightness of the kitchen, the installation position, and the like. do it.

The cooking instruction is displayed as described above.
Next, a process of actually issuing a cooking instruction will be described with reference to the flowchart shown in FIG. This process is periodically and repeatedly executed by a timer interruption.

The menu ordered by the customer entering the store is sent to the kitchen as described above, order details information and the like are generated, and displayed on the cooking instruction display 22 based on the information. The control processing unit 25 always compares the current time with the cooking start time of the menu in which the current status of the order detail information is “undone” (step 301). If the cooking start time has passed the current time, (Step 302),
The setting of the current status of the order details information is changed from “not yet cooked” to “under cooking instruction” (step 303). And
The display color of the menu whose current status has been changed to "cooking instruction" is changed to red (step 304). In the menu of the maximum standard cooking time included in the minimum classification, the cooking instruction should be issued immediately after receiving the order.

Next, processing at the time of completion of cooking of a menu in which cooking has been started in accordance with a cooking instruction will be described with reference to the flowchart shown in FIG.

When the cooking is completed and the menu part of the cooking instruction display 22 is pressed by the cook (step 401), the control processing unit 25 inputs a confirmation input again in order to prevent an operation error by the cook. After performing the operation, the current status of the order details information of the menu is changed to “cooking instruction”.
Is changed to “cooking complete” (step 40)
2). Then, the current time is displayed in the cooking completion time area of the menu (step 403), and the display color is changed to blue (step 404). Here, if the menu that has been cooked is the last menu served in the menu category, the corresponding category confirmation flag in the category-based serving schedule time information is set (step 40).
5,406), and updates the scheduled serving time of the category with the actual cooking completion time (step 407). Then, in the present embodiment, the cooking start time is recalculated for a menu that has not yet started cooking. This is because the cook does not always cook at the expected pace (standard cooking time), so that the cooking start time is reviewed each time the eating of the menu included in the classification is completed. by this,
Since the difference between the calculated cooking time and the actual cooking time can be minimized, it is possible to improve customer satisfaction. The serving is performed by the cooking instruction display 22.
When the cooking completion menu portion is pressed, the serving sheet is printed out from the serving sheet printer 23, and the attendant is performed according to the table number printed on the serving sheet.

The recalculation of the cooking start time is basically the same as the processing when the cooking start time is calculated at the time of receiving the order. That is, first, the scheduled serving time in the scheduled serving time information by classification is calculated according to the flowchart shown in FIG. However, the classification for which the confirmation flag is set is excluded from the processing because the cooking is actually completed (step 231). Then, when the scheduled serving time of each class for the uncooked portion is recalculated, the process proceeds to step 2 in FIG.
By executing the process described in 40, the cooking start time of the order details information is reset. In this resetting as well, the menu for which cooking has been completed and the current status is "cooking completed" is excluded from processing. When giving a cooking instruction, the control processing unit 2
No. 5 compares the cooking start time of the uncooked menu thus reset with the current time.

As described above, according to the present embodiment, it is possible to predict a customer's eating pace and provide a plurality of menus in a predetermined serving order at a timing which seems to be optimal in accordance with cooking instructions set in advance. it can.

In the present embodiment, when calculating the cooking start time, a standard customer's eating time (standard eating time) is set in the menu master in advance and multiplied by a coefficient obtained according to the customer class. Adjusts the length of expected eating time. Thereby, the serving timing corresponding to each group can be set. When estimating the eating end time of each menu ordered by each group (table), in the present embodiment, as described above, the objective demographic information input by the attendant as the evaluation information is used, and the demographic information is used as the demographic information. Customer type coefficient is assigned. However, the expectation of the length of the eating time is often the case where the subjectivity when the attendant looks at the customer is more correct than when judging from the customer segment which is objective data. This is because, for example, even the same middle couple of customers can feel the size of the body, the atmosphere of conversation-oriented while eating, etc. Therefore, as described above, the evaluation information for estimating the eating pace may be separately input to the customer clerk instead of the customer segment information.

Specifically, a plus "+" key and a minus "-" key for setting a customer type coefficient are provided in the handy terminal 10, and when the customer layer information is set to an initial value, the number of times the key is pressed is determined. The upward correction or the downward correction of the initial value can be set by the subjectivity of the attendant.

The control processing unit 25 of the cooking instructing device 20 may, for example, set the initial value when the customer layer is couple and the number of presses of the plus key is 2 when the order is received and included in the basic order information from the handy terminal 10. The eating time is calculated by increasing the level for two times to 1.2, and setting the coefficient as 1.0.

This is not limited to the time of receiving an order, and the customer type coefficient may be changed even after the start of eating. This is because it may be better to review the customer type coefficient of the group based on the actual eating pace of several products.

In this case, the type of key pressed after receiving the order and the number of times the key is pressed are sent from the handy terminal 10 together with the table number from the handy terminal 10. In this case, the order is received. In the same way as the setting process of each information performed at the time, the eating time of the order detail information is recalculated based on the updated customer type coefficient, the serving schedule time of the scheduled serving time information by category is recalculated, and cooking of the order detail information is started. Recalculate the time. of course,
After the order is accepted, only the menus for which the confirmation flag is not set in the scheduled serving time information for each category and the menus whose status is uncooked in the detailed order information are subject to recalculation processing. The customer type coefficient may be directly input from the handy terminal 10.

[0049] Usually, there is a case where an order is further added after the customer places an order at the time of entering the store. In this case, the order information about the additional order is sent from the handy terminal 10 to the cooking instruction device 20. In this case, the information setting is performed according to the basically same processing flow as when the order is received. I do. That is, in the case of an additional order, the added menu and the order-received menu whose current status is “uncooked” are sorted and sorted according to classification, the order detail information is reconfigured, and the eating time is recalculated. . In the case of a category for which no additional menu is registered, the category is newly added to reconfigure the scheduled serving time information by category, and the scheduled serving time of the category for which the confirmation flag of the scheduled serving time information by category is not set is set. Recalculate. Then, the cooking start time of the order detail information in which the current situation is “uncooked” is recalculated. In this way, even if an additional order is placed, the menu is displayed on the cooking instruction display 22 in the re-arranged serving order by sorting based on the classification of the menu for the uncooked menu.

As described above, in the present embodiment, when a plurality of ordered menus such as course meals are sequentially provided at a certain time interval, the menus are displayed for each table and arranged in the order of serving, and displayed. Since the timing of the start of cooking is notified by changing the color, it is possible for the cook to easily understand the order and timing of cooking the menu in each table.

By the way, according to the present embodiment, since a cooking instruction is issued for each table, display screens for the number of tables are required. Depending on the size of the shop, in this case, the cooking instruction display 22 is divided into screens and displayed. If the characters are too small to be read, a display function such as enlarging a screen whose display color has changed can be added. In addition, when a display color is changed by arranging a dedicated person who monitors the screens for the number of tables, it is possible to respond to the cooking in charge of the menu by giving an instruction online or offline.

In the present embodiment, cooking instructions for a plurality of tables are displayed on the screen at the same time, so that they can be used as an index for making up.

In this embodiment, the handy terminal 10 is provided as an order receiving means so that order information can be transmitted wirelessly from the customer seat.
It is also possible to adopt a configuration in which an order receiving means is provided by wire connection to the kitchen or on the kitchen side.

Further, in the present embodiment, it is assumed that one group that eats occupies one table. In the case of a course menu such as French cuisine and Chinese cuisine, it is normal that one group occupies one table. However, even if there are no such preconditions, for example, a sub-table number is used when a plurality of groups are attached to one table, or a table group is used when a group occupies a plurality of tables. It is possible to respond flexibly and easily by giving information or the like. Also, in the present embodiment, the description has been made on the assumption that one group is composed of a plurality of customers. However, from the viewpoint of arranging menus such as course dishes in a timely manner, the present invention is also applied to individual customers. can do. This is also within the scope of the present invention, as it is considered that the table is occupied by a single person.

[0055]

According to the present invention, evaluation information is accepted.
Sitting at the table when asking for the cooking start time for each menu
Anticipated the pace of eating for customers
So you can get more accurate cooking start timing
You. Thereby, each order menu can be provided to the customer at an appropriate timing, so that customer satisfaction can be improved. In particular, if the serving order information is set to be served at the same timing, different menus can be served simultaneously.

In addition, the prediction of the length of eating time is based on objective data.
Rather than judging from the customer base,
In many cases, the subjectivity is correct,
Accepts the modified evaluation information specified by
As the cooking start time can be calculated based on the information,
Serving can be performed at a more appropriate timing for the customer .

[0057]

Further, the evaluation information once received for obtaining the cooking start time can be further corrected, and the cooking start time can be recalculated based on the corrected information. It is possible to instruct the start time of cooking at a more appropriate timing for the minute menu.

[Brief description of the drawings]

FIG. 1 is a configuration diagram showing an embodiment of a restaurant service system according to the present invention.

FIG. 2 is a diagram illustrating an example of a data configuration of a menu master according to the present embodiment.

FIG. 3 is a diagram showing an example of setting contents of a customer type coefficient in the present embodiment.

FIG. 4 is a flowchart showing an order receiving process performed on the handy terminal side in the present embodiment.

FIG. 5 is a diagram showing an example of a data configuration of basic order information in the present embodiment.

FIG. 6 is a diagram illustrating an example of a data configuration of order information according to the present embodiment.

FIG. 7 is a flowchart illustrating information setting processing according to the present embodiment.

FIG. 8 is a diagram showing a data configuration example of order detail information in the present embodiment.

FIG. 9 is a diagram showing an example of a data structure of scheduled serving time information by classification according to the present embodiment.

FIG. 10 is a flowchart showing a setting process of a scheduled serving time according to the present embodiment.

FIG. 11 is a diagram showing an example of a display screen of a cooking instruction on a cooking instruction display in the present embodiment.

FIG. 12 is a flowchart showing a cooking instruction process according to the present embodiment.

FIG. 13 is a flowchart showing processing when cooking is completed in the present embodiment.

[Explanation of symbols]

10 Handy terminal, 11, 21 communication interface unit, 12 display panel, 13 menu master,
14, 25 control processing unit, 20 cooking instruction device, 22
Cooking instruction display, 23 Serving sheet printer, 24
Disk device.

────────────────────────────────────────────────── ─── Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) G06F 17/60 120 G07G 1/12 361 JICST file (JOIS)

Claims (6)

(57) [Claims] 1. A service system in a restaurant that provides a plurality of ordered menus, such as course meals, in sequence at a certain time interval , wherein the serving order information on the serving order of each menu is set in advance.
The specified serving order information storage means and the standard cooking time that would normally be required for cooking each menu
Would normally cost when customers eat each menu
The menu time preset for each menu
And ordering of one or a group of customers and the
The order receiving means for receiving evaluation information about the source and the standard eating time for each
Calculate the expected eating time for each order menu required by the customer,
Based on the calculated estimated eating time or standard cooking time,
Calculate the scheduled serving time for each customer's order menu and calculate
Order menu based on the scheduled serving time and standard cooking time
Cooking start time calculating means for calculating a cooking start time for each menu
And a plurality of menus included in the order information from the order receiving means.
The order in which menus are served for each table and based on the serving order information
And cooking instruction means for issuing a cooking instruction by displaying the menu on the cooking instruction display means together with table information on which the customer who ordered the menu is seated, and wherein the order receiving means corrects the evaluation information. information
Can be further received, and the cooking start time calculating means receives
The customer's order menu reflecting the attached modified evaluation information
A service system for restaurants, which calculates an estimated eating time for each restaurant. 2. Cooking is completed among the menu ordered by the customer
Flag information indicating the effect is associated with the selected menu
And means for storing poppy, the cooking start time calculating means before the after cooking start time calculated
When the order receiving means receives the modified evaluation information,
An order menu for uncooked food that reflects the modified evaluation information
Recalculate the expected eating time for each and recalculate the scheduled serving time
The service system for restaurants according to claim 1 , wherein the cooking start time is recalculated . 3. The cooking start time calculating means includes a group
Of the menu ordered by the customer, it shall be served at the same time
Is the same for each menu set in the serving order information.
The scheduled serving time is calculated, and from the scheduled serving time,
By reducing the standard cooking time for each menu,
Restaurant for the service system of claim 1, wherein the calculating the cooking start time. 4. The cooking start time calculating means includes:
Multiplied by the coefficient set in advance corresponding to
Calculate estimated eating time for each order menu by shifting
The service system for restaurants according to claim 1, wherein 5. The method according to claim 1, wherein the order receiving means is adapted to generate the modified evaluation information.
Correction of the coefficient set in advance according to the evaluation information
Receiving the information, the cooking start time calculating means calculates the coefficient based on the correction information.
And then multiply by the standard eating time
The service system for a restaurant according to claim 4, wherein the estimated eating time is calculated . Wherein said cooking start time calculating means, restaurant services for system according to claim 1, characterized in that the evaluation information clientele information representative of the structure of customers the order reception unit attached to the table accepted .